Recipe Background
American country cooking is going on a Mediterranean trip... and bringing back some big flavor ideas! Italy Pot Pie is loaded with savory and spiced Italian sausage, fragrant oregano, and bright red bell peppers, all beloved Italian flavors. Then on top is a buttered, flaky, and golden biscuit crust! Italy Pot Pie is molto bene!
American country cooking is going on a Mediterranean trip... and bringing back some big flavor ideas! Italy Pot Pie is loaded with savory and spiced Italian sausage, fragrant oregano, and bright red bell peppers, all beloved Italian flavors. Then on top is a buttered, flaky, and golden biscuit crust! Italy Pot Pie is molto bene!
Ingredients
For the garlic butter:
- 2 tablespoons salted butter
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
For the pot pie:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 2 tablespoons salted butter
- 1 onion thinly sliced
- 3 red bell peppers sliced
- 3 cloves garlic thinly sliced
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- kosher salt to taste
- freshly ground black pepper to taste
- 1 (16.3-ounce 8-count) container refrigerated biscuit dough
Directions
- Preheat the oven to 375 degrees F.
- In a small, microwave-safe bowl, add 2 tablespoons of the butter and microwave until melted.
- Add 1 clove of the minced garlic and 1/2 teaspoon of the dried oregano to the melted butter and stir to combine.
- Set the garlic butter aside.
- In a 9-inch cast-iron skillet over medium heat, add the olive oil.
- Add the sausage to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Using a slotted spoon, transfer the sausage to a bowl.
- Drain the excess fat from the skillet and wipe it clean.
- In the same skillet over medium heat, melt the remaining butter.
- Add the onions, the bell peppers, the remaining garlic, and the remaining oregano and cook, while stirring, until the vegetables are softened, about 6-8 minutes.
- Sprinkle the flour over the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 1 minute.
- Add the chicken broth to the vegetable mixture and stir to combine.
- Increase the heat to medium-high and bring the broth to a simmer.
- Cook the vegetable mixture, while whisking, until no lumps of flour remain and it thickens, about 3-4 minutes.
- Add the sausage to the vegetable mixture and stir to combine.
- Season the sausage mixture with the salt and the black pepper.
- Arrange the biscuits on top of the sausage mixture in the skillet. If there are leftover biscuits, reserve them for a separate use.
- Brush the biscuits with the garlic butter.
- Bake until the biscuits are puffed and golden, about 18-22 minutes.
- Let the pot pie cool for 5 minutes.
- Serve.
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